We had two choices for our holiday dessert – pumpkin pie and the cheesecake I made.
How do you choose?
Christmas Day… Once again, getting together with my whole family was wildly, loudly festive.
We eat great food.
We talk. We yell. We yell louder, to be heard over someone else talking / yelling at the same time.
Wine is poured. My new SodaStream is played with, my mom pushing the button and squealing at how fun it is.
Three dachshunds are running around underfoot. Their adeptness in catching falling food is judged against dachshunds that came before them.
We talk. We yell. When my brother in law has a bite of this cheesecake and cannot stop calling me dude and yelling about how rich it is?
I take that as a good sign.
double chocolate toffee cheesecake
2 packages gluten free sandwich cookies*
1 stick butter, melted
Pulse cookies in food processor to a fine crumb. Alternately, place cookies in plastic bag and hit with rolling pin. Pour melted butter over cookies, combine. Press into spring-form pan, using Jason’s Bulleit shot glass. Set aside.
*I used Kinnikinnick cookies – one package fudge sandwich cremes, one package chocolate vanilla sandwich cookies.
Using a stand mixer (or your arm!), mix softened cream cheese and sugar until combined. Add cocoa, combine. Add sour cream, vanilla, eggs. Combine thoroughly.
Place cheesecake in a large roasting pan. Add small amount of water to pan (1/4 – 1/2 inch). Bake @ 325 for 75 – 90 minutes, until completely set. Turn oven off, leave cheesecake inside (with door open) another 30 minutes.
So. Back to the question, how do you choose? Most of us had both, that’s how. 😉
What did YOU have for holiday dessert?